Ingredients:

  • 1.15 kg bone in, skin on chicken thighs
  • 7 g kosher salt
  • 5 g cracked black pepper
  • 15 ml olive oil
  • 8 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 120 ml low sodium chicken bone broth
  • 30 g unsalted butter, cubed
  • 10 g fresh parsley, chopped

Instructions:

  1. Pat 1.15 kg chicken thighs completely dry with paper towels.
  2. Season the meat generously with 7 g salt and 5 g black pepper on all sides.
  3. Heat 15 ml olive oil in a skillet over medium high heat until the oil shimmers and barely smokes.
  4. Place chicken skin side down in the skillet. Press down slightly with a spatula.
  5. Sear for 4-5 minutes until the skin is deep golden and releases easily from the pan.
  6. Pour 120 ml bone broth into the slow cooker and drop in 8 smashed garlic cloves.
  7. Transfer chicken to the slow cooker, placing it skin side up on top of the garlic.
  8. Lay 3 sprigs rosemary and 5 sprigs thyme across the chicken, then top with 30 g cubed butter.
  9. Cover and cook on Low for 4 hours until the meat registers 74°C and is fork tender.
  10. Remove the chicken, strain the juices into a small pot, and simmer for 5 minutes until the sauce is velvety and slightly reduced.